These rich and velvety cupcakes are filled with warm, gooey chocolate lava at the center, combining the elegance of red velvet with the indulgence of molten chocolate. A dusting of powdered sugar adds a final touch of sweetness to this luxurious treat.
Why You’ll Love This Recipe
Red Velvet Lava Cupcakes offer the best of two dessert worlds: the soft, slightly tangy flavor of red velvet and the indulgent surprise of warm chocolate lava inside. They’re perfect for special occasions, date nights, holidays, or simply when you want a treat that’s both stunning and satisfying. With a moist, tender crumb and a molten center, these cupcakes are a guaranteed showstopper that’s surprisingly easy to make.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp unsweetened cocoa powder
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 tsp white vinegar
For the Lava Filling:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp heavy cream
For the Frosting (optional):
- Powdered sugar (for dusting)
Directions
- Prepare the Lava Filling:
- In a microwave-safe bowl, combine chocolate chips and heavy cream.
- Microwave in 30-second intervals, stirring each time, until smooth.
- Let it cool slightly, then refrigerate for 30 minutes to firm up.
- Make the Cupcake Batter:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- Add the egg, oil, buttermilk, vanilla, red food coloring, and vinegar. Mix until smooth.
- Assemble the Cupcakes:
- Spoon batter into liners, filling each about halfway.
- Place a teaspoon of chilled chocolate lava mixture into the center of each.
- Cover with remaining cupcake batter.
- Bake the Cupcakes:
- Bake for 18–20 minutes, until the tops are set and a toothpick inserted off-center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve:
- Dust cooled cupcakes with powdered sugar before serving.
Servings and timing
Servings: 12 cupcakes
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Calories per serving: Approximately 250 kcal
Variations
- Cream Cheese Frosting: Pipe a swirl of cream cheese frosting on top for extra indulgence.
- Nutty Twist: Add chopped pecans or walnuts to the batter for texture.
- Spiked Lava: Mix a drop of coffee liqueur or orange extract into the lava filling.
- White Chocolate Lava: Use white chocolate chips and cream for a contrasting center.
- Mini Version: Make mini cupcakes with a small dollop of lava for bite-sized treats.
Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To enjoy the molten center again, microwave individual cupcakes for 10–15 seconds before serving.
Cupcakes can also be frozen for up to 1 month. Thaw overnight in the fridge and warm before serving.
FAQs
Can I use store-bought red velvet mix?
Yes, but for the lava effect, make sure to add the homemade filling as directed.
Is the lava filling safe if not fully cooked?
Yes, the chocolate is melted and gently heated during baking, making it safe to eat.
How do I keep the lava from sinking?
Chilling the lava mixture ensures it stays centered during baking.
Can I use dark chocolate chips?
Absolutely. Dark chocolate gives a richer flavor and less sweetness.
What if I don’t have buttermilk?
Mix 1/2 cup milk with 1/2 tbsp lemon juice or vinegar. Let sit for 5 minutes before using.
Can I double this recipe?
Yes, it doubles well. Use two muffin tins or bake in batches.
How do I get clean edges when filling?
Use a piping bag or small spoon to control the batter and lava placement.
Do I need a mixer for this recipe?
No, the batter can be mixed by hand with a whisk or spoon.
Can I add food coloring alternatives?
Beetroot powder or natural red food coloring can be used, though the color may vary.
What can I serve with these cupcakes?
A scoop of vanilla ice cream or a drizzle of chocolate sauce complements them beautifully.
Conclusion
Red Velvet Lava Cupcakes are the perfect dessert for when you want to impress with minimal effort. Their bold color, moist crumb, and molten chocolate center make them as exciting to eat as they are to present. Whether for a romantic evening, a party treat, or simply a sweet indulgence, these cupcakes are sure to delight anyone lucky enough to try one.
Red Velvet Lava Cupcakes
Decadent red velvet cupcakes with a gooey, melted chocolate center, these lava cupcakes are soft, rich, and finished with a dusting of powdered sugar. Perfect for special occasions or anytime you crave an indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp unsweetened cocoa powder
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 tsp white vinegar
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp heavy cream
- Powdered sugar (for dusting)
Instructions
- Prepare the lava filling: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth. Chill for 30 minutes to thicken.
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- Add the egg, vegetable oil, buttermilk, vanilla extract, red food coloring, and vinegar. Mix until the batter is smooth and well combined.
- Fill each cupcake liner halfway with batter. Spoon 1 teaspoon of chilled chocolate filling into the center, then cover with more batter.
- Bake for 18–20 minutes, until the tops are set and a toothpick inserted off-center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving for an elegant finish.
Notes
- Don’t overbake to keep the lava center gooey.
- Chilling the filling ensures it stays concentrated in the center during baking.
- Use a piping bag or small scoop to fill and top cupcakes neatly.
- Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg